What if Mister Softee could be more than good. What if it could be amazing? What if we all took a collective breath and realized that at the end of the day, ice cream trucks are basically severely underutilized mobile sundae stations? A Dr. Seussian explosion of genius is what. I'm talking sprinkle-packed cones, double-dipped swirls, milkshakes with real banana, and the biggest tower of soft serve your greedy eyes have ever beheld.
Our favorite bites of July, Washington DC's best Ethiopian restaurants, the ins and outs of heirloom tomatoes, everything you need to know about baking with chocolate, and more! Catch up on the week's most popular features after the jump!
An epic week of burger toppings, refreshing non-tomato gazpachos, jam, and more! See all the recipes we made this week on Serious Eats!
like love food? Have strong writing skills? Live in New York City or within commuting distance? Want to work in an unpredictable but always-exciting office where you'll be part of the action from day one? Feel good about eating sandwiches and ice cream all day long? If so, a Serious Eats internship might be for you!
Whether you're a true French patriot or merely a hungry American looking for a decadent meal, we've got the ultimate Bastille Day menu for you. Allons-y, mes amis!
Today in arts and crafts, we'll be making paper cones. Why? Simply because they're a one-material, five-minute DIY tool for piping frostings and melted chocolate. In other words, an incredibly handy, not to mention FUN, tool in any intrepid home cook's arsenal.
We love ourselves a simple cookout with store-bought hot-dogs and beef patties, but when it comes to honoring our country's birthday, we like to go with some time-honored American panache. Not sure where to start? Independence Day may just be mere hours away, but there's more than enough time to cook up a panache-filled storm. We've pulled together dozens—nay, scores!—of our tried-and-true recipes for grilled steak and burgers, homemade hot dogs, veggies, slaws, and classic desserts, plus loads of refreshing drinks to wash it all down.
So quit hanging out around here and head on over to our Fourth of July Entertaining Guide »
Whether your dad is the man who's impossible to please or the guy who thinks you can do no wrong, there's absolutely no doubt that he wants—nay, needs—to eat. So, this Father's Day, let's feed him good. Sure, you can check out what the Serious Eats staff would make our dads, but we've also got a recommendation or two for yours. See them all after the jump!
Eggplant's a mighty versatile vegetable. Not only does it play well with others, but it whips up into creamy dips; adds sweet and smoky flavor to grilled sides; and absorbs braising liquids and marinades for rich, meaty mains. We've pulled together 20 of our favorite eggplant recipes to make the most of summer's bounty.
Don't miss a thing! See all our posts from the week, all in one place.
On a molecular level, all fats are composed of triglycerides—a compound of three fatty acids bound to a molecule of glycerol.
Wait, sorry, did your eyes just glaze over? Yeah, mine too. Let's start over.
The best fast food vanilla milkshake, how to cook hot dogs just right, your ultimate guide to sugars, and more! See everything you missed this week on Serious Eats!
Puff pastry waffles, a chorizo-packed sloppy joe, tequila cocktails, and more! See everything we made this week.
One of the most important things you'll want to consider when picking out a fat is smoke point. But what is it and why does it matter? Here's what you need to know.
Puff pastry. The light, flaky, buttery stuff of apple turnovers, beef Wellington, and, of course, the most epic waffles you'll ever eat. But which pre-made brand yields the best results? We tasted the top two contenders to see how they'd perform.
Getting to know your fats can be a slippery business. If wading through the myriad bottles on supermarket shelves wasn't already a daunting task, then the latest word on saturated fats is enough to turn everything on its head. In this series, we'll be talking about what makes fats special, how to tell them apart, and how to pick the best one for the job.
This week at Serious Eats, we welcomed Culinary Director Daniel Gritzer to the team, ate a lot of fried chicken, stuffed ourselves with doughnuts, waffled macaroni and cheese (yes, it is perfection), and more! And, of course, cats 'n' dogs.
There are few things I take for granted in this world. The sun rising, the seasons changing, and the fact that everyone likes licking beaters.
I don't know about you, but I've had enough of this elusive spring business. I know it's out there! I can smell it in the air. The chilly, fickle air. Well, I say ENOUGH! If I can't have my toasty patches of sunlight and premature sandal wearing, then I'm going to stuff my face full of bright, tender, crunchy, fresh vegetables. That'll show 'em. Whoever they are.
Once you've started to explore the world of cheesy snacks, a definite hierarchy begins to emerge. And here at Serious Eats, Cheez-Its are very high up on our list. But what, we wondered, of Cheez-It's flavored brethren? When we realized that there were a whopping dozen variations on this already delightful theme, the answer was clear: sit down and eat every last one.
As befits an association boasting a membership roster of astronauts, astrophysicists, archaeologists, and myriad other contemporary explorers, The Explorer's Club 110th Annual Dinner kicked off with an adventuresome foray into the world of exotic dining. We swung by for the cocktail hour, featuring a menu ranging from whole animals to their less commonly savored parts (think many a nether-region), along with insects and other invertebrates, created by chef-scientist Gene Rurka.
Tomorrow is National Pi(e) Day! In order to properly honor this illustrious American tradition, we'll be eating a full 4-course meal of pie. And you should, too. Here's how it's gonna go.
So what happens when you've trekked across the city to Roberta's only to find an unbearable wait? Bushwick's rapidly expanding restaurant scene has you covered.
Sunday marks the season finale of my new favorite nightmare / widely acclaimed HBO series, True Detective. And if there's one thing I've learned from watching this particular mystery unfold, it's that the show is ripe with allusion. To food. Also, I'm told, to some other things, like death, Nietzsche, and the occult. Here's what we'll be eating.
Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.
But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh? Welcome to the club that I totally just quit.
We have an excellent key lime pie on this site, and a super-easy, sweet and salty icebox lime pie for those pressed for time. This pie is a hybrid of both: a real graham cracker crust filled with sweet-tart condensed milk-flavored custard, but even easier, cooler, and more refreshing than your standard pie.
Skylight One Hanson was brimming with some serious borough pride this weekend at New York Food and Wine Festival's Brooklyn's Backyard event. 28 local chefs turned out to deliver signature bites to the hungry crowd, serving up everything from spicy lemongrass chicken larb to fudgy ice cream sandwiches. Here's our look at some choice bites from the night,=.
If you're a lobster, you should be pretty nervous around this time of year when TastingTable throws its annual Lobster Roll Rumble. Many pounds of lobster were consumed last night—boatloads, in fact, and that really isn't an exaggeration in this case. Lobster shacks and restaurants from across the country participated to show off their versions of the lobster roll. See all 19 that we ate!
When you saw the S'mOreos in our roundup of 14 Things To Make with Oreos, did you think, "Man, if only I could watch an animated gif of a S'mOreos being squished down over and over again for eternity..."? Well, so did we. So did we.